Clafoutis
Clafoutis
Ingredients
Main
- 12 ounces fresh raspberries, blueberries, blackberries or sliced strawberries or 1 pound dark cherries, pitted and halved (about 3 cups whole)
- 2 tablespoons unsalted butter, for the pan
- 1 cup plain unsweetened plain almond milk or cow's milk*
- ¼ cup heavy cream*
- ⅓ cup plus 1 tablespoon granulated sugar, divided
- 3 eggs
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon fine salt
- ½ cup (62 grams) all-purpose flour or whole wheat pastry flour**
- Whipped cream or vanilla ice cream, for serving
Instructions
- 1
Preheat the oven to 375 degrees Fahrenheit.
- 2
Melt the butter in a 10-inch cast iron skillet over medium heat (or pour melted butter into a 9.5-inch glass pie plate). Gently swirl the skillet or pie plate so the butter coats the sides of the pan. Remove the skillet from the heat and place the fruit in an even layer across the base of the pan (watch out for hot butter splatters). Set it aside.
- 3
In a blender, combine the milk, cream, ⅓ cup sugar, eggs, vanilla extract, almond extract, salt, and flour. Blend at medium speed until smooth and frothy, about 30 seconds, pausing to scrape down the sides if necessary.
0.5 min - 4
Pour the batter over the fruit. Sprinkle the remaining 1 tablespoon sugar on top.
- 5
Bake for about 45 to 50 minutes (I usually bake for 45 minutes in cast iron or closer to 50 minutes in a pie plate), until the top is golden and puffed. Let it cool to a safe temperature before serving—it's lovely warm, though I like it even more at room temperature (expect it to deflate as it cools), or even chilled. Serve with whipped cream or ice cream, if desired. Leftovers will keep well in the refrigerator for up to 4 days.
45 min
